← Recipes · Grilled · Grilled Chicken Thighs
385 cal38g protein1g carbs26g fat420mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
Everyday 25nothing beyond the everyday cabinet
Grilled Chicken Thighs
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Grilled30 minBeginner friendly
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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bone-in skin-on chicken thighs8 count
olive oil3 tbsp
garlicminced4 cloves
fresh rosemarychopped1 tbsp
fresh thymechopped1 tbsp
kosher salt1 tsp
black pepper0.5 tsp
lemonfor wedges1 whole
Cook it to
Chicken165°F / 74°C
USDA minimum internal temperatures. Measure at the thickest part, away from bone.
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Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Preheat your grill to medium-high heat (around 400°F). If using charcoal, arrange coals for medium-hot indirect heat on one side.
2Pat the chicken thighs dry with paper towels—this helps the skin crisp up.
3In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper into a paste.
4Rub the garlic-herb mixture all over the chicken thighs, getting it under the skin where you can.
5Once the grill is hot, place thighs skin-side down over medium-high heat. Let them cook undisturbed for 6–7 minutes until the skin is golden and charred.
6Flip the thighs and move them to a cooler zone if your grill has one. Cook for another 8–10 minutes, until a thermometer inserted into the thickest part reads 165°F.
7Let the chicken rest for 5 minutes before serving with lemon wedges.